Sunday, November 16, 2014

Roasted Brussels Sprouts

Yummy note: Yes, the dreaded kitchen pantry, you know that closet that is often bare and I hear, "there's nothing to eat but random stuff..." Oh, someday I hope to have a larger one or perhaps one that is laid out a bit nicer, to achieve better harmony in my kitchen. :) So this "random stuff" is what Feast on the Cheap calls a "well-stocked kitchen". I was very excited to run across this "well-stocked kitchen" idea as it helps me justify better some of my odds and ends things in the cabinets. haha. so thanks to the mother-daughter duo of Mariel and Mary Anne from the Feast on the Cheap blog, as they were my feature for this month's Secret Recipe Club. Earlier this year, they featured my 3 ingredient peanut butter cookie recipehere with the SRC, so I was happy to finally return the favor back to them. I had a few recipes in mind for this month's assignment, so I went rummaging through my pantry to see what I could do... I was making myself a quick lunch with the kiddo, so I wanted something small, quick, yet lunch worthy.. I went back and forth between the Gourmet Pizza and those Brussels Sprouts. It came down to time, and finally realizing, I don't think I have pizza dough in my freezer anymore, so the Brussels Sprouts with Pancetta and Garlic won. Mariel mentioned it would be a good Thanksgiving side dish with a healthier twist, and oh I'd totally agree... I thought it was good as a small lunch or meal just by itself, however, my little guy was not as excited about them as I was. My youngest took one bite and was like "no thank you" - so we try, that was good, as hopefully the flavors and textures will grow on them the more and more they "just try a bite." So I guess, it's ok as it was more for me to enjoy!

Directions:
Preheat oven to 450 degrees. Prepare brussels sprouts by trimming of the bottom end of the sprout and then slicing each one in half. Next, in an oven-safe sauté pan, heat the oil until it is hot and then lay the brussels sprouts, cut side down in the pan. Reduce the heat slightly, and add in the diced bacon, sliced garlic, and white wine. Cook until they begin to brown slightly on the bottom, about 5-8 minutes. Next, transfer the oven-safe sauté pan to the oven. Roast for about another 15 minutes or until the bacon is nice and crispy and the sprouts have a nice brown coloring and are fork tender. Remove from the oven and enjoy!

Just a few ingredients needed to make some big flavors!

Everything getting all toasty in the sauté pan on the stove.

Next, it heads straight into the oven for more roasting. No extra dishes or pans to clean-up when you use an stove/oven-safe pan!

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About Me

Hi my name is Heather! Welcome to my little blog to organize my thoughts and experiments as I de-stress my way through life by baking and cooking. I honestly enjoy doing this for my friends, it has always been a hobby of mine that I like to share with others. So I've started this collection of recipes to share with everyone. I am often asked, "where'd you get that recipe," "can I have that recipe," "how'd you make that," or the "what kind of tips do you have for this recipe." As my little girl and boy says, "mommy, it's yummy to my tummy." So in the end, I hope to help my friends find some yummy in their tummy too...